Has anyone tried these on a Smoker. I have cooked one on my Big Green Egg but want to cook multiple ones for Super Bowl and need to know time. temperaature, etc.
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Well, Terry, seems you have stumped the house with this one. I have always had flatirons grilled, and I think most people are used to them that way. The beauty of them is that they are (or have been) cheaper than many cuts, and you still get a good mix of flavor and tenderness with them. Smoking probably won't ruin them, just be careful about keeping them to the rare-med side, and maybe giving them a blast on the grill for finish appearance. Good luck!
No Stump here, I don't smoke steaks (except in competition).
If you want to smoke it, just cold smoke it for a time (time depends on wood type) and then finish it on high heat. With a Egg, I'd do the high heat anyway.
If you want to smoke it, just cold smoke it for a time (time depends on wood type) and then finish it on high heat. With a Egg, I'd do the high heat anyway.